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White Chicken Chili

Recipe Courtesy of Harvest of the Month
Photo Courtesy of FOOD-HERO

Ingredients

  • Vegetable oil - 0.33 cups
  • Diced cooked chicken - 6.25 lbs
  • Onions, diced - 3.75 lbs
  • Garlic powder - 3 Tbsps
  • Local great northern beans, dried pre-cooked* (2.5 -3 lb dried beans, uncooked) - 6.25 lbs
  • Chicken broth - 2.75 qts
  • Canned mild green chilies, diced - 3.75 lbs
  • Ground cumin - 1.33 Tbsps
  • Dried oregano leaves - 2 Tbsps
  • Black pepper - 1 tsp
  • Cayenne pepper - 1.5 tsps
  • Nonfat sour cream - 3 lbs
  • Nonfat or 1% milk - 3 cups

Preparation

  1. Heat oil in a large stock pot, steam kettle, or tilt skillet over medium-high heat. Sauté the onions in the oil until softened, then add the chicken and garlic powder.
  2. Add the beans, chicken broth, green chilies, cumin, oregano, pepper, and cayenne pepper. Bring to a low boil. Reduce heat to a simmer and cook, partially covered, for 30 minutes. Critical Control Point: Heat to 165°F or higher for at least 15 seconds.
  3. Just before service stir in the sour cream and milk. Serve 1 cup portions using an 8-ounce ladle or spoodle.

Critical Control Point: Hold for hot service at 135°F or higher.

 

*See Dry Bean Preparation



50 servings makes 30 lbs

Serving Information

For Program
Serving Size
Serving Utensil
NSLP
1 cup
8 fl. oz ladle

Meal Pattern Contribution

Food Component
Meat/Meat Alternate
2 oz
Bean/Peas (Legumes)
¼ C
Other
⅛ C